A buttery Girl Scout cookie pie crust with a rich chocolate avocado truffle filling is our idea of a dream dessert. Here’s how you can make it at home.
It’s that time of year again. Girl Scout cookies are coming. One of my favorite ways to use girl scout cookies, especially the shortbread, is to press them into a cookie crust for pie. I was daydreaming about that when I had a real thunder and lightning brainstorm: after mastering avocado chocolate truffles yesterday I thought that gooey ganache-like mixture would make the perfect no-bake filling for my Girl Scout Cookie-crusted pie. Want to try it? Here’s how I did it:
Bake a good old graham cracker crust, substituting 2 cups crushed Girl Scout Shortbread or Do-si-dos for the grahams (about 1½ sleeves). Let cool. Meanwhile, melt 12 ounces (that's one bag) semi-sweet chocolate chips. Pulse 3 pitted and halved avocados in a food processor until super smooth. Add the melted chocolate, 2 teaspoons vanilla extract, and a pinch of salt and blitz until it looks like that old Dove chocolate commercial, scraping down the sides of the bowl to make sure everything's incorporated. Transfer your avocado chocolate truffle mixture to the cooled crust and refrigerate until firm, at least 2 hours. Share with friends, colleagues, countrymen, or slice into skinny pieces and devour one sliver at a time.
Here's a secret: If a recipe for press-in pie crust calls for graham crackers or famous chocolate wafers, you can substitute just about any dry, sandy cookie in their place. Just process them to fine crumbs in a food processor and measure out the appropriate amount. Et Voila! You just made that recipe your own.
Of course, there are plenty of other delicious ways to bake with Girl Scout cookies. Some of my favorite ideas:
Use Girl Scout Shortbread cookies in place of the gingersnaps in this Baked Alaska Pie or combine them with pecans in the Shortbread Pecan Crust for this Chocolate Silk Pie.
Do-si-dos make a peanut buttery addition to this Gooey Chocolate Caramel Tart but go to work in this Sweet Potato Pie, too. If you're a peanut butter cup fan, try them in place of the chocolate wafers in this No-Bake Chocolate Mousse Pie or, if peanut butter and chocolate isn't your thing, use Thin Mints instead and start an Andes Mint pie trend (wait...).
Double down on the tart stuff and use the Lemonades (a newer GSC offering, these lemon shortbread are dipped in icing) in our Lemon Cream Pie. The Toffee Tastics would be right at home as the base for these Mini Ginger-Pumpkin Pies or even our Classic Cheesecake.
Or, just eat the cookies.
For more press-in cookie crust know-how check out our step-by-step guide.